Pumpkin Whoopie Pies

Pumpkin Whoopie Pies in the making!

Pumpkin Whoopie Pies in the making!

Pumpkin is HUGE this time of year!  You can sell just about anything to some of my friends just by putting the words ‘pumpkin’ in there some where.  Give these a try.  You’ll notice that this isn’t the standard cream cheese filling that sometimes is inside – this filling doesn’t compete with the delicious pumpkin flavor.  You can’t go wrong here!!

Pumpkin Whoopie Pies

Oven Temperature:  an accurate 350 degrees F

1  16 oz box of Domino Light Brown Sugar

1 cup canola oil

1 1/2 cups pumpkins, cooked and mashed (plain canned is fine)

2 large eggs

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla extract

Cream sugar and oil.  Add eggs, pumpkin, and vanilla.  Add sifted dry ingredients and mix thoroughly.  Drop by rounded tablespoon on a very lightly greased or sprayed baking sheet.  Bake for 15 minutes.  Cool.

Fluffy Icing:

2 cups whole milk

1/4 cup flour

1/2 pound salted butter

1 cup butter flavored Crisco

2 cups granulated sugar

Cook the milk and 1/4 cup flour together until thick as whipping cream, stirring constantly.  Set aside and allow to cool.  In large mixing bowl beat the butter, Crisco and granulated sugar.  Whip for 10 minutes, using the mixer’s whisk.  Mixture should be light and fluffy.  Scrape sides of bowl several times and there should be no hint of grainy sugar.  Add the cooked milk and flour mixture and whip for 5 full minutes.  Put a generous amount of icing between the flat sides of 2 cookies

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